Archive for the ‘Quick and Easy Recipes’ Category

Sausage, Peppers and Onion Over Fried Polenta

1 lb rope sausage, cut into 1 inch squares
1 each red, yellow, orange peppers
1 red onion, cut into 1/2 inch slices
1 can stewed tomatoes, undrained
1 can tomato paste
3/4 tsp oregano
3/4 tsp parsley
salt to taste
tube of polenta, original or garlic

Cut 3/4 of each pepper into 1/2 inch slices. Very finely dice the other 1/4 of each pepper and mix with tomatoes and paste. Mix all ingredients, except polenta, into a crockpot. Cook on low for approximately 8 hours or high for 4 hours.

During the last 10 minutes of cook time, heat 2 tbsp olive oil and 1 tsp butter over med-high heat. Cut polenta into 1/2 inch slices and fry 3-5 minutes on each side.

Serve sausage mix over polenta.

Thai Chili Pepper Salsa

This is a very basic salsa recipe. Substitute your favorite pepper for the Thai chili peppers. I like that I can make a super spicy batch for myself and a mild batch for my daughter.

I use my Magic Bullet so my salsa isn’t chunky. If you cut the veggies by hand you can make it as chunky as you want.

2 tomatoes
1/2 onion (I used white)
1-2 garlic cloves, pressed
3-4 Thai chili peppers (more if you like a lot of spice)
salt to taste
cilantro

Pork Chops Paprikash

I’m not a big pork chop fan, but when they go on sale I still buy them. This is my all time favorite pork chop recipe and so simple to make. I found it in The Low-Carb Bible cookbook. It gets rave reviews everytime I serve it!

2 tsp butter
1 med onion, thinly sliced
1 1/4 tsp paprika
1 tsp garlic salt
1/2 tsp black pepper
4 (5-6 oz) bone-in center cut pork chops, 1/2 inch thick
1/3 c well drained sauerkraut
1/3 c sour cream

Preheat broiler.

Separate onions into rings. Cook in butter over med-high until golden brown and tender.

Mix 1 tsp paprika, garlic salt and pepper and spread over both sides of pork chops. Place pork chops in broiler pan.

Broil 4-5 inches from heat for 5 minutes. Turn; broil 4-5 minutes or until chops are barely pink in the center.

Combine onion, sauerkraut, sour cream and 1/4 tsp paprika. Spread the mix over pork chops and return to broiler for about a minute.

Zesty BBQ Sauce

From my 1996 Betty Crocker Cookbook:

Throw this sauce together with 1 lb thinly sliced cooked roast beef and enjoy a great sandwich!

1/2 c ketchup
1/4 c white vinegar
2 tbsp chopped onion
1 tbsp Worcestershire sauce
2 tsp packed brown sugar
1/4 tsp ground mustard (dry)
1 clove garlic, minced

Heat all ingredients to boil over medium heat, stirring constantly; reduce heat to low. Simmer uncovered 15 minutes, stirring occasionally.

Grilled Egg & Cheese Sandwich

A friend of mine mentioned that his mom used to make egg sandwiches, which sounded absolutely horrid to me. I tried a variation because I was craving eggs and cheese one night but all my silverware were in the dishwasher. Here’s what I came up with.

2 eggs, fried with yolks broken
2 pieces of bread, buttered on one side
1/2 c cheese, any kind you like

Fry the eggs, adding whatever spices you like. Place one piece of bread butter side down on a preheated (low – 3) frying pan. Put 1/4 c cheese on bread, place eggs on top, add another 1/4 c cheese and bread, butter side up.

Fry about 5-7 minutes or until crispy. Flip, fry another 5-7 minutes. Enjoy!

‘Healthy’ Pancakes

020I have a hard time believing pancakes could ever be healthy, but I think with a couple extra ingredients… they come close to being healthy. I use frozen fruit (soaked in water until thawed), but I’m sure canned or fresh would work just as well. You can find flaxseed in the bulk barrels at the grocery store. Use a coffee grinder or food processor to grind them.

fyi: My pancakes look like footballs because I use my omelet maker to make them.

For 1 pancake:

1/2 c pancake mix
6-8 tbsp water
1 tbsp flaxseed, ground
1/4 c frozen fruit, chopped

Mix pancake mix and water. Add ground flaxseed, mix and add fruit. Cook as directed on pancake mix package.

Ranch Chicken

You can make this either as chicken breasts or chicken nuggets. I usually serve it with creamy pesto pasta and broccoli.

2 Servings

2 chicken breasts
1 1/2 c Ranch dressing
3/4 c bread crumbs

Preheat oven to 350. Grease foil-covered baking sheet.

Marinate chicken in Ranch dressing for 1-8 hours. Dip chicken in bread crumbs.

Breasts: Bake for 15 minutes. Turn. Bake another 15-20 minutes or until juices run clear.

Nuggets: Bake for 10 minutes. Turn. Bake another 10-15 minutes or until juices run clear.